Sunday, March 23, 2008

Julienne the cabbage, rub some salt into it and scald with water. Drain well and grind. Then mix with egg, flour, parsley and dill, salt and pepper. Make pancakes from the mixture. Dredge with flour or bread crumbs and fry in hot lard.

Clean and wash the zuchini, then cut in medium sized pieces. Boil in salt water. When ready, drain, place in the salad bowl, pour oil, vinegar, garlic and 2-3 tablespoons from the boiling liquid. Garnish with some chopped parsley and dill.

Pour one cup of water into a two quart pot. Add Mexican squash, onion, tomato, salt and pepper. Cover and bring to a boil. When squash is tender, turn off heat. Drain excess water. Mix in corn and cheese. Cover and put on low heat for 2 minutes so cheese can melt.

Cook rice according to package instructions. Steam zucchini on rack in a large kettle containing about 2 inches boiling salted water until crisp-tender. Split each zucchini lengthwise, scoop out seeds and pulp to hollow out interior. Heat oil in skillet over medium heat. Add onion and stir until limp. Add lamb and cook, stirring continuously, until lightly browned. Remove from heat; add 1 teaspoon of salt, the pepper, all-spice, and sunflower seeds. Combine rice and meat mixture in large bowl. Fill zucchini shells with mixture, mounding up high. Place zucchini in shallow 9X13" baking dish. Strain tomatoes through sieve to remove seeds; place tomatoes, sugar, and remaining 1/2 teaspoon salt in saucepan. Stir mixture just until it boils; then pour evenly over squash. Sprinkle on dried basil. Bake at 350° for approximately 20 minutes or until thoroughly heated.

Mix cereal, sugar, flour, soda and salt in a very large bowl. Add eggs, applesauce and buttermilk. Mix well. Store covered in the refrigerator. Will keep 6 weeks. More raisins and pecans may be added if desired.

To bake, fill greased muffin tins two-thirds full and bake at 400 degrees for 12 to 15 minutes.

Chop the onions and bellpepper finely. Cut corn off the cob keeping the juice. Saute onion, bellpepper, and tomato in butter until onions look almost clear. Add corn and cook for about 10 minutes. Add black pepper and cayenne pepper. Cook until tender (should be about 15-20 minutes). Adding milk can help make it tender.

Whisk eggs and brown sugar together in mixing bowl. Add half-and-half and butter and whisk until blended.Mix flour, baking powder, salt, and pie spice in another bowl. Add to egg mixture and stir just until blended. Stir in pumpkin, then fold in apple and walnuts.Heat waffle iron as directed by manufacturer and make waffles, using generous 3/4 cup batter for large iron. Serve waffles hot with butter and warm maple syrup.

In a medium bowl, stir together cold milk, vanilla, condensed milk and salt. Set aside.In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold milk mixture into whipped cream.Pour into shallow 2 quart dish, cover and freeze for 4 hours, stirring once after 2 hours or when edges start to harden. Serve or store in an airtight container up to 10days.

In the container of a blender or food processor, combine the flour and salt. Pulse to blend. Add the oil and hot water, and blend until it stops sticking to the sides add more flour as needed. Remove from the container, and cut into 4 pieces. On a lightly floured surface, roll out the dough until fairly thin. Let it rest for a minute if it is difficult to roll. Heat a large skillet over medium heat, and spray with a light coating of cooking spray. Fry one piece at a time until the surface begins to bubble. Flip over, and fry until it has brown spots on the other side. Cut each piece into quarters to serve.

Preheat oven to 375 degrees.Cut bacon into pieces about an inch long and 1/4 inch wide. Simmer for 5 minutes in the water. Rinse in cold water. Dry on paper towels. Brown lightly in a skillet. Press bacon pieces into bottom of pastry shell.Beat the eggs, cream or cream and milk, and seasonings. Pour into pastry shell and distribute the butter pieces on top.Set in upper third of preheated oven and bake for 25 to 30 minutes, or until quiche has puffed and browned. Slide quiche onto a hot platter and serve.

Carefully remove the cartilage from the crab meat, keeping the pieces as large as possible. Blot crab meat with paper towels. In a medium bowl, mix the egg, Worcestershire sauce, Old Bay and mayonnaise until combined. Add crab meat and crackers and toss lightly but thoroughly.Shape the mixture into 6 large crab cakes or 24 small crab balls. Place on a bakeing sheet or platter. If not cooking immediately, refrigerate covered.To cook on the stove: Pour about 1/4 -inch oil into a large skillet and heat over moderate heat until hot. add crab cakes or balls without crowding and saute on each side until golden, about 2 to 4 minutes per side. Remove to paper towels to drain. To broil: Preheat broiler to high and broil as close to unit as possible until golden on each side.

On waxed paper, coat chops lightly with flour. In 12-inch skillet over medium-high heat, in 2 tablespoons hot butter, cook garlic until brown; discard garlic. In butter remaining in skillet,cook chops,half at a time until well browned on both sides, removing chops as they brown to platter and adding a little more butter if needed. Reduce heat to low. In same skillet, melt 2 tablespoons more butter; cook mushrooms until just tender. Stir in vermouth, salt and pepper,scraping to loosen brown bits. Return chops to skillet; cover; simmer 15 minutes until chops are fork-tender.To serve, arrange chops on warm platter;pour mushroom mixture in skillet over chops.

Heat oven to 400°F and grease a 9-inch pie pan. Separate dough into 10 bisquits. Press 6 bisquits over bottom and up sides of pie pan to form crust. Cut remaining 4 biscuits into quarters and set aside. In large skillet, brown ground beef and onion until thoroughly cooked, drain. Add ketchup, mustard, salt and pepper. Heat until bubbly. Spoon into biscuit-lined pan. Arrange cheese slices on top of beef mixture. Place biscuit quarters, point side down around edge of pie pan. Bake at 400°F for 15 to 17 minutes or until biscuits are golden brown. Serves 6.

Grab your crock pot and throw in the frozen chicken, sprinkle it with the salt, pepper and garlic. Add the mushrooms and leave it alone. If you do this in the morning before work place it on low and cover. On low you can cook it as long as 9 to 10 hours, the meat will be very tender. If you're short on time you can raise the heat to high, but it will taste better slowly cooked. No need to add any liquid, it will make it's own. When you're ready to eat cook the noodles and serve the chicken with the broth on top.

Cream butter and half the sugarSeparate eggs beat the yolks and add to the mixtureSift flour with baking powderAdd salt and slowly beat into the butter mixture alternately with the milkline a 9 in baking tin with buttered paperPut in batterBeat egg whites very stiffly then add remaining sugar, the grated coconut and lime juiceSpread over the cake batter in tin and bake for approximately 45 minutes

Wash the meat. Mix all ingredients except the oil and rub into the meat. Leave to marinate for a few hours or overnight. Pick out meat from seasoning and fry in a large thick bottom skillet. Keep the marinade When meat is brown on all sides add the marinade and about 2 cups of water. Cover and allow to simmer until meat is tender. Add water if necessary as curry goat is served with a lot of gravy. Adjust seasoning to your taste and simmer a little longer. If using a pressure cooker, cook the meat until tender then add the marinade and simmer.

In large saucepan, cook onion and celery until softened. Add apples and sugar.Cook,stirring,over low heat about 5 minutes. Add crumbs(you may need more than 2 cups to hold dressing together) and remaining ingredients; taste and adjust seasoning.

This simple potato salad is served warm and can be put together quickly after the potatoes are boiled. The recipe can be doubled or tripled easily. It's a nice change from the ordinary potato salad, and the flavors will really charge your palate.

Place the potatoes in a large Dutch-style oven and cover with water. Bring the pot to a boil and then turn it down to a low boil. Cook the potatoes, uncovered for 10 to 15 minutes, testing them by inserting a sharp knife through the center of the potato. The potatoes should just start to yield to the knife. Do not overcook. Drain the potatoes and place them in a large bowl.

Using a sharp knife, cut the potatoes into halves (if they are small) or in quarters (if they are large.) Sprinkle the vinegar over the top of the potatoes and then sprinkle them with the chile oil. Toss gently. Add the dill, the shallots, the pepper rings, the salt and pepper, and toss gently. Serve warm.